Put A Little Sunshine In Your Meal

Dinner Tonight

October 10, 2007|By CAROL MIGHTON HADDIX Chicago Tribune

While September's warm days linger, menus with a Mediterranean theme appeal.

Olives and fennel are two common ingredients of the region. I love to combine them with fresh fish, and though we may not get the same species found in that sun-dappled area of the world, we have our choice of plenty from our own coasts.

I find halibut works well with these simple flavors, but red snapper or even fresh-water trout can shine here.

Team the dish with the last of the ripe tomatoes of the season, tossed in a salad, and a sunny lemon tart from the bakery. I called it a sunshine menu.

MENU:

Halibut with Fennel, Olives and Thyme

Steamed Baby Red Potatoes

Tomato and Onion Salad

Ciabatta

Lemon Tart

TIPS:

If you have more time, this recipe can be adapted to roasting the fish and fennel at 350 degrees in the oven for 10 minutes.

For a different flavor, squeeze orange wedges over the dish instead of lemon wedges.

BEVERAGE SUGGESTIONS:

Try a dry rose with this Mediterranean-inspired dish.

Halibut with Fennel, Olives and Thyme

Preparation time: 15 minutes

Cooking time: 20 minutes

Yield: 2 servings

2 fillets halibut or other firm white fish

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons olive oil

1 bulb fennel, cored, thinly sliced, fronds chopped

1/2 cup pitted green or black olives, chopped

Juice of 1/2 lemon

1. Sprinkle halibut on all sides with 1/2 teaspoon of the thyme, 1/4 teaspoon of the salt and pepper to taste; set aside.

2. Heat olive oil in heavy skillet over medium heat; add fennel slices. Cook, stirring, until fennel softens, about 5 minutes. Stir in olives. Season with remaining 1/2 teaspoon of the thyme, 1/4 teaspoon of the salt and pepper to taste. Push fennel and olives to one side of the skillet.